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Indulge in a colorful and flavorful treat with our Jello Poke Cake recipe. This easy dessert features a moist and delicious cake infused with fruity Jello that is topped with a creamy whipped topping.
Perfect for every occasion, this Jello poke cake is sure to be a hit at your next gathering! And, if you love poke cakes, we know you will also love this Twix Poke Cake.
If you’re looking for a cake that everyone will love, you’re going to love this easy Jello Poke Cake. We made this cake with raspberry jello but you can use any flavor of jello you want.
The best thing about this cake is how versatile it is! Have fun making with these poke cakes by using different cake and jello combinations. I’ve made it with orange jello and strawberry jello and it’s always just as good.
Once you make this easy recipe once, you’ll be making for every party you host!
What is Jell-o Poke Cake
A Jello poke cake is a dessert made by baking a cake and then poking holes in it with a fork or skewer. Once the holes are made, jello is poured over the cake, allowing it to seep into the holes. After refrigerating the cake, the Jello sets, creating colorful and flavorful stripes throughout the cake. It’s a fun and refreshing dessert that’s perfect for parties and family gatherings.
Why You’ll Love This Poke Cake
Raspberry Jello Poke Cake Ingredients
- White Boxed Cake Mix – You will also need the ingredients needed on the box to make the cake.
- Raspberry Jello – 3.3 ounce box of jello is needed – any flavor will work
- Boiling Water – to mix with the jello.
- Cold Water – for the jello also.
- Cool Whip – thawed so it spreads easily over the cake.
- Fresh Berries – we added raspberryes since we used raspberry jello.
- Sprinkles – another fun topping that is optional.
How to Make a Jello Poke Cake
- Prepare and bake the cake according to the directions on the back of the box for a 9×13-inch cake. Set baked caked aside to cool for 10-15 minutes.
- In a medium bowl, whisk together the hot water and jello mix for 2 minutes, then add the cup of cold water.
- Poke holes all over the cake with a skewer, fork, or handle of a wooden spoon.
- Use a measuring spoon to add the jello mixture to the holes, it will spread over the top of the cake, that’s okay.
- Refrigerate the cake for at least 3 hours, preferably overnight.
- Top with thawed cool whip and garnish with fresh raspberries and sprinkles if desired.
Tips for Making the Best Jello Poke Cake
- Space the holes evenly throughout the whole cake to allow the Jello to spread evenly throughout the cake.
- We’re using less water than called for to make the Jello because we want it to be firmer and more flavorful.
- It’s best to let the cake cool for about 15 minutes before adding the Jello so that it can soak in without completely melting the cake.
- Pour the Jello mixture slowly and evenly over the cake, making sure to fill each hole with Jello.
- Refrigerate the cake for several hours to allow the Jello to set and the flavors to meld.
- If you want the cake to be less red or not quite as moist, you can reduce the cold water to ½ cup OR you can go as low as ½ cup boiling and ½ cup cold.
Jello Poke Cake Variations
- Experiment with different flavors of box cake mix and jell-o flavors to create unique and delicious variations. Some fun variations include chocolate cake mix with strawberries or use a yellow cake mix and lime jello. We also love using strawberry jell-o with whipped topping for a strawberry shortcake version.
- Stir in fresh fruit to the cake batter before baking the cake. Make sure the fruit is diced and patted dry before adding to the cake batter.
- Add a layer or vanilla pudding to the top of the cake.
- Top your jello poke cake with a pudding frosting made with instant pudding mix, milk and Cool Whip.
- Use homemade whipped cream for the topping instead of Cool Whip.
- Have fun with different toppings. Some fun ideas include nuts, seeds, sauces like chocolate syrup and caramel sauce, cookie crumbs, chocolate chips and chopped candy pieces.
Frequently Asked Questions
Can I use sugar-free Jello for the poke cake?
Yes, you can use sugar-free Jello for the poke cake if you prefer.
Can I make the Jello poke cake in advance?
Yes, you can make the Jello poke cake in advance, but it’s best to add the whipped topping or frosting and toppings just before serving.
Should I refrigerate the Jello poke cake?
Yes, it’s recommended to refrigerate the Jello poke cake, especially if it has a whipped topping or fresh fruit. Keep your cake refrigerated before serving and refrigerate leftover cake in an airtight container.
What kind of frosting works best with Jello poke cake?
Whipped cream or whipped topping is often used with Jello poke cake, but you can also use frosting if preferred.
How long does the Jello poke cake last in the refrigerator?
The Jello poke cake can last in the refrigerator for up to 3-4 days, but it’s best enjoyed within the first couple of days for optimal freshness.
Can I make a gluten-free version of Jello poke cake?
Yes, you can make a gluten-free version of Jello poke cake by using a gluten free cake mix.
More Easy Desserts
Jello Poke Cake
Ingredients
- 1 box white cake mix plus ingredients called for on box
- 1 (3.3 oz.) box raspberry jello (or your favorite jello flavor)
- 1 cup boiling water
- 3/4 cup cold water
- 1 (8 oz.) container of cool whip, thawed
- Fresh Fruit for garnish
- Sprinkles, optional topping
Instructions
- Prepare and bake the cake according to the box directions of a 9×13-inch cake. Set aside to cool for 10-15 minutes.
- Whisk together the boiling water and jello mix for 2 minutes, then add the cold water.
- Poke holes all over the cake with a skewer, fork, or wooden spoon handle.
- Use a measuring spoon to add the jello to the holes, it will spread, that’s okay.
- Refrigerate the cake for at least 3 hours, preferably overnight.
- Top with thawed cool whip and garnish with fresh raspberries and sprinkles if desired.
Notes
- This cake is best consumed within 2 days of frosting.
- You can use whipped cream instead of cool whip.
- You can use any flavor of jello you want with this recipe.
- If you want the cake to be less red or not quite as moist, you can reduce the cold water to ½ cup OR you can go as low as ½ cup boiling and ½ cup cold.
Yummy so delicious